Breakfast Light Bites & Snacks Main Meals Recipes

Courgette, Feta and Mint Fritters

At present I currently have courgettes coming out of my ears! 1 courgette plant would be sufficient to feed a small family with a steady supply of courgettes each week. So naturally we have 10 plants (not to mention the questionable marrow-looking plants) and I am spending all my free time trying to work out new ways of giving courgettes away to unwilling neighbours – they are all currently sick of courgettes too!

Making these super light fritters is the perfect way of using up a courgette or two. You simply do not realise you are eating courgette till you have wiped the plate clean.

Serves 2


  • 1 medium courgette, around 180g, grated
  • 1 medium egg
  • 50g wholemeal flour
  • 1/2 tsp baking powder
  • 50ml milk
  • 10 mint leaves, finely sliced
  • 1 garlic clove, finely grated
  • 40g flat leaf parsley, roughly chopped
  • 70g feta cheese, crumbled
  • Chilli flakes to taste
  • Extra virgin olive oil to fry

Options to serve with:

  • Sour cream
  • Poached egg
  • Avocado
  • Smoked salmon
  • Salad


  • Combine the flour and baking powder together in a large bowl and mix. Season with pepper to taste.
  • Add the milk and egg to make a batter. Add the remaining ingredients and stir to combine.
  • Heat a pan with 1/2 tsp olive oil and add a spoonful of batter into the pan, spreading them out so each round does not touch another. You should be able to make around 6 fritters in total.
  • Fry each fritter for 2 minutes per side till golden brown. Repeat till all the batter is used. If you are making a larger quantity keep them warm on a tray in a pre-heated oven set to 100°C.
  • Serve hot with your toppings of choice.

Per 3 fritters: 265kcal/ 12.3g fat/ 7.1g saturated fat/ 23.6g carbohydrates/ 4.3g fibre/ 15.0g protein

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